In a massive pot, soften the butter within the vegetable oil. Add the shallots, season with salt, cowl and cook over moderate warmth, stirring a pair of times, except the shallots are softened, 5 minutes. Add the corn kernels and cook for 4 minutes, stirring. Add the ginger and wine and cook over pretty excessive warmth except the wine is type of evaporated, 2 minutes. Add 3 cups of the stock and bring to a boil. Quilt and simmer over moderate warmth except the corn is restful, about 5 minutes longer.
Transfer the soup to a meals processor and job to a horny plump puree; return to the pot. Add the ham, season with salt and bring to a bare simmer over low warmth.
In a diminutive bowl, beat the eggs with the relaxation 2 tablespoons of stock. Gradually add the eggs to the soup, stirring constantly, except the soup is terribly thick, 30 seconds. Bewitch from the warmth. Ladle the soup into bowls and top with the scallions and crab. Drizzle calmly with chile oil and abet.
Creamy, pear-scented Chardonnay: 2007 Landmark Fail to see.